Mango and sprouts salad, a zesty summer salad made with raw mangoes and green moong sprouts. A hearty salad with fresh ingredients.
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Salad, Love or Hate
I love salads, my husband too likes a good salad. My personal favorites are this quinoa salad and bulgur salad colorful and hearty.
But its not the case with my kids. My younger is fine with occasional munching of cucumber and carrot sticks, but not a hearty bowl of salad.
I should be happy that my younger fella is ok with cukes and carrot sticks. My elder one would run a mile hearing the names of it. I m glad they eat enough veggies in their daily meal, so no fuss!
Since it is just me and my hubby I do have a free hand to experiment.
Some Salad Inspirations
The most loved salad at home is pasta salad. I tell them it is dry pasta, and they eat. If it's the same in your home, you should try this orza pasta. It's a colorful salad with pesto and sundried tomatoes.
If you are looking for a Mexican style salad, check this rice and mixed bean salad with simple dressing. If you are a big fruit lover, check this cucumber melon salad, very refreshing.
All Indian household will have a pack of soaked chickpeas or black-eyed peas in the freezer. This makes it easy to prepare these quick and filling chickpea salad, black-eyed peas salad, and black chana salad.
Most of the salads mentioned above qualify to be a meal. Make it hearty by pairing with a bowl of warm soup or a hearty cheese toast.
Ingredients for the Mango Sprout Salad
- Mango : use raw mango for the salad. I have used the normal raw mango which we get year round here in supermarkets. I would really love to try this with tothapuri variety mango, it has a good taste of sweetness and sourness.
- Sprouts : Green moong sprouts, i have used store bought sprouts. I have used raw sprouts in the recipe. You can also steam the sprouts for 5-8 minutes and use in the recipe.
- Other vegetables : I have used a cucumber, carrot along with some fresh coconut in the recipe.
- Seasonings : I have added a tadka of mustard seeds, green chilies with curry leaves to the salad.
- Toppings : I have added a handful of crunchy peanuts and pomegranate arils to the salad.
How to make Colorful Moong Salad
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure and wash the sprouts and let it drain in a colander for 10 minutes. Wash and peel cucumber, carrot and raw mango. Chop all the veggies in to bite sized cubes.
- In a wide bowl, add all the chopped vegetables, to this now add the drained sprouts. Add fresh coconut to this and enough salt. Toss well.
- Heat a tadka pan with peanut oil, splutter mustard seeds, chopped green chilies, and curry leaves. Pour this sizzling tadka on the salad. Mix well.
- Finally add roasted peanuts and pomegranate arils to the salad. Toss and Let the salad sit for 10 minutes for the flavors to mingle. Serve & Enjoy.
Mango & Sprouts Salad | Summer Salad | Mango Salad
Ingredients
- 1 small raw mango
- 1 cucumber
- 1 carrot
- ½ cup Green moong sprouts
- 3 tablespoon fresh coconut
- ½ cup pomegranate arils
- 3 tablespoon peanuts
- salt to taste
Tempering
- 1 teaspoon peanut oil
- ½ teaspoon mustard seed
- 1 or 2 green chilies , finely chopped adjust according heat preference
Instructions
- Wash the sprouts in water and let it drain in a colander. I have used raw sprouts in the salad recipe. You can also steam the sprouts for 5-8 minutes and add in the salad.
- Wash all the veggies in water. Peel the carrot, cucumber and raw mango. Chop them all in to uniform bite sized cubes.
- Add all the chopped vegetables into a wide bowl. Add the sprouts to this and toss well.
- To this now add fresh coconut and salt. Toss well.
- Heat a tadka pan with oil mentioned under tempering. When hot splutter mustard seeds, add chopped green chilies and curry leaves. pour this sizzling tadka over the salad
- In the same tadka pan, roast the peanuts and add it to the salad. Finally add the pomegranate arils, Toss to mix well.
- Let the salad sit covered for 10 minutes for the flavors to mingle. Then serve.
- Any leftover salad, can be refrigerated in an air-tight container and used within 4-5 hours. Since we have added salt, there is a chance of it leaving water, if stored for more time.
Make ahead
- If you are planning to make the salad ahead. Then add salt, peanuts and pomegranate just before serving. This way the salad wont leave water and will stay fresh while serving.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
R
looks so yummy, the colorful sprouts and veggies make an attractive presentation:)
Vaishali
We are a salad-loving family and this hearty salad is just the kind I would love to make. Have all the ingredients for it, so let me try it right away. Perfect for summer and with a good protein punch, it will be a hit in the house.
Srividhya Gopalakrishnan
I love crunchy salads this is wholesome with sprouts too. Love the addition of fresh coconut and tempering.